DOCSLIB.ORG

Additional Notes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Additional Notes ADDITIONAL NOTES < Beijing, Guilin, Xian, Shanghai 11 Days > (Tour Code: PCF) 1 This tour visit cities including Beijing, Xi'an, Guilin, and Shanghai, located in the east, west, south and north regions of mainland China. The climate across the regions vary greatly, especially in the period when seasons change. Summer is generally hot. Travelers are advised to pack clothes according to the season and better in comfortable layers. 2 Beijing: Spring and autumn are dry. You are strongly advised to drink plenty of water and have enough fruits every day. 3 Xian: Dress smart on the day visiting Terracotta Warriors Museum in Xian. A pair of good walking shoes is essential, as the distance from the parking lot to the museum entrance is about 15 minutes walking or so. 4 Guilin: Hotels we use in Guilin and Yangshuao are all 5-star. However, we would like you understand that the standard of 5-star hotels in these areas are generally inferior to those in big cities like Beijing, Xian and Shanghai in China. 5 The Li River boat cruise is a must for all those who visit Guilin. To assure the cruise quality, the lunch included on board are supplied centrally by local government. Drinks, beer and other refreshments are available on the boat, all in reasonable quality. The restrooms are basic, but clean. We strongly suggest that you bring your own sanitizer and tissue. Cruise time may vary from 4 to 5 hours, depending on the level and condition of water in the river. Our sightseeing in Yangshuo will be relatively adjusted if the cruise time runs longer. 6 The “Yingxiang Liusanjie” stage show is actually performed outdoor on Li River. In poor weather condition, it could be cancelled. Your understanding and consideration will be very much appreciated on this situation. 7 The rainfall in Guilin area is abundant. Mosquitoes are active especially in humid and hot summer. It is recommended that you bring insect repellent with you when visiting Guilin and Yangshuo. www.PeonyTours.com 1/30/2020 Fujian Travel Tips (Tour Code: PCJ) 1. Weather: Fujian is a province located in southeast coast in China, has a sub-tropical monsoon climate, with mild winters. The average temperature for a year in Fujian is 18°C (64°F). Summer is hot and winter is cold. Summer and autumn is the typhoon season, which usually brings abundant rain. Visitors are suggested to pay attention to the weather forecast before trip. 2. Fujian Food & Drink: Fujian cuisine (Min cuisine) is one of the eight major cuisines in China, known to be light but flavorful, and tender. Fujian food has much in comment with those in its nearby areas, such as Taiwan and Guangdong. Fujian snacks are also very popular nationwide, a. Drink only bottled water and boiled tea. Don’t drink tap water or directly from river or streams. Bottled water can be purchased at most restaurants and stores. Eat sufficient fruits as they are generally safe. b. Fujian local snacks and street food are delicious, and everywhere. When choosing places to dine in or to get your food from, beware of its sanitation and environment. c. Be careful for every meal. Wherever you go for a meal, health, sanitation and safety are necessities that you should pay much attention to. Avoid unhealthy street foods. Eat only completely cooked food. 3. Language: Fujian is one of the most linguistically diverse places of all the Han Chinese areas of China. The main dialect spoken in Xiamen, Quanzhou, Zhangzhou and Putian is Min Nan. 4. Xiamen: a. In Xiamen, January is the coldest month of the year, with temperature in between 9°C - 11°C. Warm jackets are needed. July, the hottest month, with temperature in between 31°C - 33°C. Rainy season comes from May to June, and the typhoon season lasts from July to September. While during these two periods, it’s necessary for tourists to bring umbrellas or raincoats. Contributed to the excellent climate and conditions, Xiamen is known as a fruit land. Tangerines, longans, lichees, bananas, loquats, and pineapples are abundant. b. Xiamen cuisine is the main part of Fujian cuisine which is famous throughout China. Being fresh, light, crispy and slightly spicy in taste, Xiamen cuisine is characterized by seafood, herbal meal, and vegetable dishes. Here you can experience various kinds of seafood including mussels, sea cucumbers, and sea vegetables. c. Transportation: As one of the major cities and hot tourist destination in Fujian, Xiamen enjoys convenient transportation. You can travel to or within the city by air, by train, by coach or by sea conveniently. 5. Gulangyu: Gulangyu is a picturesque car-free island about 600 meters off the coast of Xiamen City, which is quite small and is across a 5-minute ferry ride from Xiamen’s wharf. The island is renowned for its beaches, winding lanes, and architectures. Though cars and motor bikes are not allowed on the island, there are electric golf carts carrying visitors in a circuit around the island’s coast line for a fee. 6. Fujian Tulou (Earth Building): Tulou, the earth building, is the most extraordinary type of the Hakka’s rural dwellings in mountainous areas of Fujian. A scenic drive will take you into the mountains to reach Dadi Tulou Cluster which is located in Huaan County, 147 km away from Xiamen. Tourists should always respect the customs and traditions of locals. 7. Wuyi Mountain: a. You can hike anywhere in the park, but do not hike outside the paths as the area has many snakes and cliffs. Follow your tour guide and not take the off-beaten track in mountain areas. Weather conditions can change dramatically. Prepare the right clothing and shoes before hiking. Comfortable walking shoes are the best, no high-heeled shoes! Be cautious when hiking during and after rain as the path can get very slippery. b. It can rain any time in the mountains. Don’t use the umbrella when it rains. Raincoat is much better as it can avoid the lightening and prevent the strong wind blow away the umbrella. c. For your own safety, watch your steps at all times. Stop walking if you want to enjoy the scenery! d. Smoking is forbidden in the wooded area. Don’t go to the dangerous mountain areas which are not open to the public. e. Jiuqu Stream (Nine-Bend Stream) is the most stunning part of Wuyi Mountain. Aside from just looking at it in the distance, visitors can spend some time bamboo rafting through the stream. Hop on a bamboo raft and let the boat takes you on a little journey down the stream. Be sure to wear the life-jacket and listen to the boatmen. Take off your shoes if you don’t like getting them wet. Keep a constant eye on children when rafting. The raft is mostly unshltered so a hat and sunscreen are strongly advised. f. Private vehicles are not allowed inside the park. Each scenic area is connected by public shuttle buses. Passengers are advised to keep valuables and camera tight throughout. g. Stay safe: Safety is important when hiking in mountain areas. Bring along creams for blisters, After Bite, insect repellent, sunscreen, and any other personal medications. www.PeonyTours.com 1/30/2020 .
Load more

Recommended publications
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
    [Show full text]
  • Irresistible Chinese Cuisine
    1 Irresistible Chinese Cuisine By: Yidi Wang Online: <https://legacy.cnx.org/content/col29267/1.4> This selection and arrangement of content as a collection is copyrighted by Yidi Wang. Creative Commons Attribution License 4.0 http://creativecommons.org/licenses/by/4.0/ Collection structure revised: 2019/05/21 PDF Generated: 2019/05/21 21:33:04 For copyright and attribution information for the modules contained in this collection, see the "Attributions" section at the end of the collection. 2 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 TABLE OF CONTENTS 1 Brief introduction 5 1.1 Introduction 5 1.2 Eight Regional Cuisine 6 1.3 Culinary Culture 13 Index 19 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 1.1 Introduction 1 Brief introduction Exhibit 1.1 Chinese Eight Regional Cuisines. Introduction to Chinese Cuisinology If I need to choose what kind of food I will be fed for the rest of my life, I will choose Chinese cuisine without any hesitation. - Yidi Wang Learning Objectives: • Capacity to integrate knowledge and to analyse and evaluate a Chinese cuisine at a local and global levels, even when limited information is available. • Capacity to identify the general type of a Chinese dish. • Capacity to appreciate the differences between Western and Chinese culinary cultures. • Capacity to comprehend basic principles of Anhui Cuisine. • Capacity to recognize some unorthodox Chinese dishes. Links and contents 1.1 Eight Regional Cuisines 1.2 Culinary Culture 6 Chapter 1 Brief introduction Introduction Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
    [Show full text]
  • Feeding the Passion
    Cutting Edge FEEDING TRADITIONAL Putien has constantly refreshed profit between 2014 and WITH A its operations in accordance to 2016,” says Mr Xiao. “2016 industry standards. In early 2010, was the most glorious year MODERN TWIST THE PASSION its founder Fong Chi Chung spent for Putien. Our Causeway Qi Ji has an eye on using new technology and about S$10,000 on each Putien Bay outlet in Hong Kong outlet in Singapore to implement the was recommended by Michelin HOME-GROWN food and beverage (F&B) brand Qi Ji prides methods to prepare traditional dishes while 5S, a structured programme introduced by the Guide Hong Kong and Macau, and itself on bringing local comfort food to the average Singaporean. Putien is firmly focused on authenticity and fresh, Restaurant Association of Singapore (RAS). our Kitchener Road outlet in Singapore was Just don’t be too surprised when you walk into one of its stores The 5S system, which is still in place at crowned as a Michelin one-star restaurant.” and find that the otah in your nasi lemak is coin shaped and seasonal ingredients. Both are doing something Putien outlets today, is designed to systematically Mr Fong told IE Singapore last year that comes sans coconut leaf. right to succeed in a nation of foodies. achieve cleanliness and standardisation in a he hopes to take Putien to other major Chinese Qi Ji’s recent coin-shaped otah (grilled fish cake) is workplace in order to drive productivity. It refers cities, as well as Japan, South Korea, the Middle yet another example of innovation in an industry that is to: sort, systemise, sanitise, standardise and East and Europe.
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • When Chinese Cuisine Meets Western Wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O
    Prod:Type:FTP ED: 5þ model IJGFS : 52 pp:029ðcol:fig::NILÞ PAGN: SCAN: Available online at www.sciencedirect.com International Journal of 1 Gastronomy and Food Science 3 International Journal of Gastronomy and Food Science ] (]]]]) ]]]–]]] www.elsevier.com/locate/ijgfs 5 7 When Chinese cuisine meets western wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O. Box 891, Taichung 407, Taiwan 13 Received 7 March 2016; accepted 16 November 2016 15 17 Abstract 19 This study explores the guiding principle for pairing common western table wines such as Chardonnay, Riesling, Merlot and Cabernet Sauvignon with authentic Chinese cuisines. Sensory evaluation was carried out to measure the affective level on the pairing of food and wine. A fi 21 ve by eight (4 different wines and no wine pairing with 8 different cuisines) factorial experiment design was carried out to attain the sensory affection from the taste panel. Hedonic rating was adopted to assess the affective response of the cuisine and wine pairings. The results of affective test indicated that Riesling was the preferred wine to pair with most of the Chinese cuisines in question. The interaction was significant 23 between different cuisines and wines (p¼0.000), indicating that the hedonic sensory pattern of the cuisine can be influenced by the type of wine paired. In addition, Multidimensional Scaling (MDS) graph was proven to be an effective tool for visualizing the guiding principle of food and 25 wine pairing. & 2016 AZTI-Tecnalia. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license 27 (http://creativecommons.org/licenses/by-nc-nd/4.0/).
    [Show full text]
  • Authentic Fujian Delicacies 精致福建特色佳肴
    精致福建特色佳肴 Authentic Fujian Delicacies 若您对某些食物过敏，请向我们的职员求助。所报价格不包含10%服务费和7%消费服务税。 Guests with known food allergies or intolerances may contact our service associates for assistance. Prices are quoted in Singapore dollars and are subject to 10% service charge and 7% GST. Trace the roots of our Chinese ancestors and savour signature Fujian delicacies originating from major cities near and within the Fujian Province, with special curated menus by acclaimed Chinese Master Chef Raymond Hu (胡卫东) from Pan Pacific Xiamen. 若您对某些食物过敏，请向我们的职员求助。所报价格不包含10%服务费和7%消费服务税。 Guests with known food allergies or intolerances may contact our service associates for assistance. Prices are quoted in Singapore dollars and are subject to 10% service charge and 7% GST. GUEST CHEF’S SPECIAL Chinese Master Chef Raymond Hu, Pan Pacific Xiamen Chinese Master Chef Raymond Hu 行政总厨胡卫东 helms the kitchen at Pan Pacific 厦门泛太平洋大酒店 Xiamen’s Hai Tien Lo, where he led the restaurant to greater heights through regular launches of well-received special promotional menus including a low- carb diet menu, sea cucumber feast, Si Chuan delicacies promotion and more. With more than 30 years of culinary experience under his belt, Chef Raymond previously held the role of Chinese Executive Chef at some of the finest five-star hotels in Dongguan, Qingdao and Xi’an in China, before joining Pan Pacific Xiamen in 2011 as Chinese Master Chef. He has since captured the hearts of many discerning gourmets by bringing to life the authentic flavours of Cantonese and Fujian cuisine. During his stint with Hai Tien Lo at Pan Pacific Xiamen, Chef Raymond has prepared dishes for several state leaders on many occasions and participated in upscale banquet events where he gained popularity and built up a loyal following of regular guests.
    [Show full text]
  • Authoritarian Counterstrategy to Cope with Western Democracy Promotion: the China Model
    AUTHORITARIAN COUNTERSTRATEGY TO COPE WITH WESTERN DEMOCRACY PROMOTION: THE CHINA MODEL A Dissertation submitted to the Faculty of the Graduate School of Arts and Sciences of Georgetown University in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Government By Sungmin Cho, B.A. Washington, DC February 5, 2018 Copyright 2018 by Sungmin Cho All Rights Reserved ii AUTHORITARIAN COUNTERSTRATEGY TO COPE WITH WESTERN DEMOCRACY PROMOTION: THE CHINA MODEL Sungmin Cho, B.A. Thesis Advisor: Victor Cha, Ph.D. ABSTRACT China is distinct for its openness to the programs of Western democracy promotion. The Chinese government has cooperated with a number of Western NGOs for the last thirty years to improve rule of law, village election, administrative reform, and civil society in China. Also, it has openly engaged in human rights dialogues with Western governments, allowed Chinese students to be exposed to Western ideas while they live and study in Western democracies, and partially allowed people to watch the West’s political broadcastings like Voice of America. Why has the Chinese state deliberately opened the society to the influence of the Western democracy promotion programs, despite its concern over the impacts of Western ideas and norms on the legitimacy of Chinese Communist Party (CCP)’s authoritarianism? I argue that the Chinese state intends to make use of Western democracy promotion to its advantage; the Western democracy aids can be useful to promote China’s own governance reform programs while the Western criticism can trigger Chinese people’s defensive nationalism. This dissertation traces the process of how Chinese government’s strategic intention translates into the policies of openness, based on first-hand interviews, extensive examination of propaganda materials, official statements and research by Chinese academics.
    [Show full text]
  • Tengchongto the Border EDITOR’S Letter
    NOV/DEC 2017 NOV/DEC 008 SKYInflight Magazine TIMES LISTENING TO THE SOUNDS OF OLD BEIJING DAY AT THE MUSEUMS American Airlines Tightens Ties with China PRODUCING THE PERFECT POTTERY TengchongTo the Border EDITOR’S Letter Food, Fun and Festivities very autumn, the water level of the Yangtze River in Hubei begins to drop and the nearby lakes become thick bogs covered in webs of detritus. Men come in little boats, paddling their way across the Esinking river in the dim, blue-grey light before sunrise. They are looking for lotus root, the starchy staple that is a highlight of much Chinese cooking, and gives a sweetish solidity to a winter soup. This is the one segment of my favorite documentary TV series A Bite of China, which introduced the history and stories behind food, eating and cooking, and aroused lots of people’s interests in it. Food is always a hot topic, and everyone has something to say about it. Just like United States celebrity cook Rachael Ray said: “Never be a food snob. Learn from everyone you meet — the fish guy at your market, the lady at the local diner, farmers and cheese makers. Ask questions, try everything and eat up!” In our November/December edition, we are talking food. We bring you a warm and interesting story, focusing on six food lovers and the gourmet dishes of their hometowns. They include pilots, flight attendants, an air traffic controller and a head chef. Even though they come from different places, with diversified cultures, they share the same feelings about food.
    [Show full text]
  • Chapter One Presentation of an Elite Culture
    Embodying nation in food consumption : changing boundaries of "Taiwanese cuisine" (1895-2008) Chen, Y.J. Citation Chen, Y. J. (2010, June 15). Embodying nation in food consumption : changing boundaries of "Taiwanese cuisine" (1895-2008). Retrieved from https://hdl.handle.net/1887/15690 Version: Not Applicable (or Unknown) Licence agreement concerning inclusion of doctoral thesis in the License: Institutional Repository of the University of Leiden Downloaded from: https://hdl.handle.net/1887/15690 Note: To cite this publication please use the final published version (if applicable). Chapter One Presentation of an Elite Culture: The Emergence of “Taiwanese Cuisine” in Japanese Colonial Era On April 24, 1923, the Crown Prince of Japan, Hirohito, had a “Taiwanese lunch banquet” during his visit to Taiwan.1 All dishes served at the banquet were prepared by the chefs from Jiangshan Lou and Donghuifang restaurants, while the dishes for the Crown Prince were specially made by Wu Jiang-shan, the proprietor of Jiangshan Lou, which was at that time the most prestigious “Taiwanese restaurant” in Taipei. The banquet menu was as follows: MENU Snow-white bird’s nest (雪白官燕) Coin-shaped turkey and pork2 (金錢火雞) Crystal pigeon eggs (水晶鴿蛋) Shark fin stewed with soy sauce (紅燒火翅) Grilled eight-treasure crab3 (八寶焗蟳) Snow-white tree-fungus (雪白木耳) Fried spring rolls (炸春餅) Braised soft-shelled turtle (紅燒水魚) Sea cucumber with fungus (海參竹茹) Steamed fish fillet with ham (如意戾魚) Soup of ham with white gourd (火腿冬瓜) Eight-treasure rice (八寶飯) Almond Tea (杏仁茶) 1 Crown Prince Hirohito (April 29, 1901 – January 7, 1989) was the future Emperor Shôwa (Shôwa tennô) reigning Japan from December 25, 1926, until his death on January 7, 1989.
    [Show full text]
  • And the Diaspora Fujian
    FUJIAN: GATEWAYS, FORTRESSES, AND THE DIASPORA SPRING BREAK 2018 PREPARED BY THE HUTONG FOR: INTERNATIONAL SCHOOL OF BEIJING KEY CONCEPTS CREATIVITY, ACTION, AND SERVICE CULTURE AND HISTORY In accordance with The Hutong’s Educational Mission, we aim to broaden Xiamen has long been a gateway for foreign traders and fortune-seeking students’ horizons by exposing them to unique experiences throughout Fujianese. The city ofers rich landscapes to interactively explore the local, China. The Hutong places particular emphasis on experiential learning, the colonial, and the returning Overseas Chinese history and culture. By and works increasingly to give its students the opportunity to serve the bike and by hike, students will explore the formerly fortified coastline, communities they visit. Students who attend Hutong trips engage with global the hillside botanic gardens, the Nan Putuo temple hillside shrines, the issues by collaborating to plan and execute community service programs. beautiful Xiamen University campus - built by an overseas Chinese They leave the trip with a renewed sense of their strengths and abilities, as philanthropist - as well as the Overseas Chinese Museum. Students will well as a more solid understanding of ethical tourism and global development. also discover Fujian cuisine and explore contemporary urban culture through an interactive street photography workshop. PHYSICAL CHALLENGE Heading out to the countryside, students will examine the rich history and architecture of the UNESCO-listed Nanjing tulou roundhouses through We aim to ofer students a rewarding physical challenge that pushes biking, hiking, and home-staying in an authentic living tulou. They will personal and physical growth. Our expedition in Fujian will test their discover how and why the Hakka fortified themselves in these buildings, tenacity and move them beyond their perceived comfort zones, all in and assess how efectively these buildings, under UNESCO and NGO the spirit of a safe, controlled and mediated adventure.
    [Show full text]
  • For Immediate Release
    FOR IMMEDIATE RELEASE CHINATOWN NEW YORK CITY IS THE MAIN COURSE FOR DIVERSE ASIAN DINING More Than 10 Original Asian Cuisines Make Chinatown a Food Lover’s Heaven NEW YORK, NY - In Chinatown, deciding what kind of Asian cuisine to eat might take you longer than actually eating . Not that window-browsing past dozens of tempting restaurants, all located within blocks of each other, is so unpleasant a way to work up an appetite. Cantonese, Shanghainese, Szechuan…. and those are just the Chinese cuisines! Thai, Korean, Japanese, Indonesian, and others round out a list of fares representing a gastronomic dream for lovers of Asian food. More than 10 distinct Asian fares grace Chinatown’s bustling streets. The plethora of cuisines reflects the myriad of regions from which people have migrated to Chinatown, a neighborhood that has been steadily growing for some 150 years. Another great aspect of dining in Chinatown is the value. Most menus are as inexpensive as they are diverse, perfect for an impromptu, casual dinner for two, for four or for the whole family, leaving diners as pleased with the check as they were with the food. Following is a sampling of various cuisines that can be found in Chinatown, including examples of restaurants serving that particular cuisine. • Cantonese: Cantonese cuisine is the one most familiar to most Westerners. Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes. Steaming is used more often than frying to prepare food, with vegetables cooked in the shortest time in order to retain the natural crispness and flavor.
    [Show full text]